Summer Squash, Caramelized Onion & Feta Frittata
Its squash season on the farm and we are growing so many varieties. I am absolutely in love with our summer squash and I we have been enjoying so much of it, grilled in pasta salads, stuffed and baked, in salads and one of my favourite ways to enjoy it, in baked frittata's. My friend Sara over at TheKitchenSinkBlog and I had a day of girl time where we enjoyed cooking together and of course eating together. This frittata features our farm zucchini, sweet onion & fresh oregano. The addition of Goat & Sheep Feta & Greek Yogurt, gives it a fluffy and delicious texture. These mini frittata's are a perfect dish to enjoy for breakfast, brunch, lunch or dinner! For our dessert, Sara made the most delicious soft yeasted Peach Pull-Apart Bread with a brown butter glaze inspired by Laura over at Tutti Dolci. Sara's blog has so many inspiring and fresh dishes so head on over and give her a visit and also you need to make the Pull -Apart Peach
1 medium sweet onion, diced
2 cup (2 small) summer squash such as zucchini or patty pans, 1/4 inch sliced
2 tbsp Olive oil
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
1/3 cup Greek yogurt
¾ cup goat feta
2 tbsp fresh oregano, finely chopped + extra for garnish
Preheat oven to 350 F and butter 6 5x5 and 2 inch deep casserole dishes. Place them on a baking sheet and set aside.
In a medium sauté pan, heat oil over medium-high heat.
Add onions and sauté stirring often to avoid burning, until golden and caramelized, about 5-6 minutes. Add squash and sauté for an additional 2-3 minutes until soft.
Meanwhile, whisk eggs, yogurt and oregano in a large bowl. Add onion mixture and ½ cup of the feta cheese, season with salt and pepper and mix well.
Divide egg mixture evenly amongst the six casserole dishes and sprinkle remains feta on top of each of them.
Place baking sheet in the oven and bake until frittata's are slightly golden and centre has set, 25-30 minutes.
Garnish with fresh oregano and serve warm.
SERVINGS 6| PREP & COOK TIME approx. 45 mins